|Sat Fat 15.7g||78%|
Heat the oven to 220c
Cook the broccoli in salted, boiling water for four minutes, drain and refresh under cold water.
Blanch the potato slices in boiling water for three to four minutes and drain.
Grease some ramekins with butter or oil and line with the potato slices.
Mix together the apple, broccoli and Stilton and divide between the moulds.
Mix together the cream, egg yolks and seasoning and divide between the moulds.
Bake in the oven for 9 minutes until golden. Cool a little and serve in the ramekins with salad.
25g Stilton, crumbled
70g Russet or Braeburn apples, cut into chunks
600g waxy potatoes, sliced thinly
160g broccoli florets
250ml double cream
3 egg yolks
Salt and pepper
A fantastic consistency runs through this frittata which is animated and littered with soft potato and crunchy flavoursome red pepper. Discover the easy method guaranteeing excellent results.
"There’s nothing humble about this soup’s rich, creamy flavour – it tastes, remarkably, like mushrooms. And if it seems just a little too pared-back, it’s very easy to jazz it up with some nice finishing touches. Make sure the potatoes are well scrubbed before you peel them so the peels are very clean.
This campaign was originally produced in the framework of a programme co-financed by the European Union